XMAS Grilling!

Otto has chosen something very exquisite for this year's Christmas menu main course: Australian Black Angus beef. This meat is particularly tender and is characterized by a strong marbling and a distinctive taste. In combination with a fruity-spicy plum chutney and hearty grilled potato gratin, it's simply a wonderful main course for your Christmas.

Serves 4 people

Black Angus Filet

2 Black Angus steaks (300g each)

Salt and pepper

Potato Gratin

400g potatoes

120 mL cream

100 mL milk

1 clove garlic

100g cheese, grated

Salt and pepper

Plum Chutney

350g plums

200g onions

25g ginger

130g brown sugar (optional)

135 mL balsamic vinegar

2 Tbsp butter

Salt and pepper

Preparation

For this Christmas recipe, we have chosen a very special delicacy of beef: Australian Black Angus beef with a marbling level of MS3. This premium meat comes from the Australian farm Jack’s Creek at a marbling grade of MS3 on the online meat shop of Albers Food.

1

Prepare the Australian Black Angus steak

Take the filet steak out of the fridge one hour before grilling. This will
bring the meat slowly to room temperature and the cooking result will be much more
even and consistent. Depending on the condition of the meat, you might want to clean
the fillet before grilling by removing silver skins and tendons with a carving
knife.

2

Plum chutney recipe – fruity plum sauce for your steak

Before doing anything, you should start with the preparation of the
homemade plum chutney as this will take some time to simmer a little. Plum
chutney not only tastes great with cheese but this spicy yet fruity sauce also pairs
well with grilled meats.

First, wash the plums, pit them and cut them into quarters. Next, peel and
chop the onions and ginger.

Sauté the onions and ginger in a saucepan with
2 tablespoons of butter. Then, add the plum pieces and cook them all together
for a few minutes. Next, add the brown sugar and caramelize the ingredients – please,
stir constantly. Then, deglaze everything with red balsamic vinegar. Add the
cloves, star anise, cinnamon and bay leaf and cook the plum sauce over medium
heat for about 30-45 minutes. Season with salt and pepper and set aside. If you
like spicy, try adding a few chili flakes to the mix.

Otto’s tip:
Immediately place a little of the plum chutney in a nice mason jar and set
aside as a gift. This will ensure you taste a delicious sauce for your festive
meal but also have a little something for someone special.

3

Cheesy potato gratin recipe – the preparation

While the chutney is cooking, it is time to prepare the grilled potato
gratin.

First, peel the potatoes and steam them – but not for too long. Then, if
immediately cooking them, rinse with cold water to cool them down. Let the
potatoes rest for a few minutes before slicing them thinly. A vegetable slicer
or mandolin is perfect for this task to ensure evenly consistent slices.

Otto’s tip: You can cook the potatoes one day prior to
the feast and put them in the fridge overnight.

Now, dice the garlic and shallot finely and place them into a bowl. Add
milk and cream and season with salt and pepper. Next, douse the potato slices with
the cream mixture in a cast-iron pan.

4

Heat up the Elektro-O.F.B.

Turn the Elektro-O.F.B. on, press the power button and let the grill heat
up for 10 minutes. With the help of the power boost function, you can heat up
the grill a little faster. The power boost gets the temperature up to 800°C
while the general radiator gets temperatures up to 650°C.

5

Grilled potato gratin

As soon as the Elektro-O.F.B. heats up to the desired temperature, put the
potato gratin on the cooled grate and place it on Meat-O-Meter stage 3. Grill
the potato-cream mixture over medium heat for about 10 minutes. The potatoes
should turn golden and the cream mix will be very hot and it will slightly
reduce down.

Take the pan out of the E-O.F.B. and sprinkle the layered potatoes with
the grated cheese. Now, set the grill to maximum temperature keeping the potato
gratin at the same Meat-O-Meter level. Grill until the cheese has melted and
the crust has turned golden brown. Then, set aside to cool and allow the grill
to cool.

6

Grilling the beef fillet

First, generously salt the beef fillet on each side. Place it on the cold grate
and set the Meat-o-Meter to level 3 – the middle level. Grill the fillet steak on
each side for about 1 minute at 800°C. Once the steak has a golden-brown crust,
lower the grate to the lowest position and change the grill heat to the lowest temperature.
Let the filet steak cook for a few minutes in this position – on the lowest
level at the lowest heat.

If your grilled beef fillet has reached a core temperature of 53-56°C, it
is moderately cooked – this is our preferred cooked temperature for this
premium cut!After grilling, let the beef steak rest for 5 minutes so the meat juices
can distribute evenly again.

7

Arrange beef fillet with grilled potato gratin

Slice your grilled beef fillet and arrange it in a fan shape on a plate. Add some of the wintry plum chutney and rich grilled potato gratin on the side. Sprinkle Fleur de Sel and pepper over the grilled beef fillet and your Christmas main course can be served.